Split Pea Soup
2 cps dried split peas
3 stalks celery
3 qts water
1/2 cp unsifted all-purpose enriched flour
4 tbsp butter or fortified margerine
1 tsp sugar
2 tsp salt
1/2 tsp pepper
1/4 lb salt pork
1 - Place the peas, celery, water, and salt pork in a deep-well
cooker or a large, well-covered utensil and cook overnight on low heat.
2 - In the morning remove the celery and pork and put the soup
through a sieve make a puree out of the peas.
3 - To the soup, add the seasonings.
4 - Melt the butter or margerine in a skillet and blend the flour into the butter,
then add 3 cups of the strained soup, stirring constantly.
5 - When this is smooth, add to the rest of the soup.